S'mores Cookie Pie
Toasted marshmallows top a graham cracker chocolate cookie base for a delicious twist on s'mores!
Servings: 10
Equipment
- 9x9 tart pan or pie pan
Ingredients
- 9 full sized graham crackers, which is one sleeve, or a heaping cup of crumbs
- 1 cup all purpose flour
- 1/2 tsp salt
- 14 Tbsp butter, at room temperature (that's 1 stick + 6 tablespoons)
- 2/3 cup sugar
- 1 Tbsp vanilla paste or extract
- 1 1/2 cups milk chocolate chips
- 36 full sized marshmallows (you may need a few more or less)
Instructions
- Preheat the oven to 350F
- Grind the graham crackers in a food processor until finely ground. It helps to break them apart as you add them to the machine. Process until the mixture is very finely pulverized, with no lumps.
- Mix the cracker meal with the flour and salt and set aside.
- Cream the butter, sugar, and vanilla until light and fluffy. Scrape down the bowl as necessary.
- Add in the flour/graham mixture and mix on low until well combined.
- Fold in the chocolate chips.
- Spread the dough evenly into your pan and flatten out the surface with an offset spatula. Note: it's important to take a minute to get it really flat from side to side. You'll want a flat surface for your marshmallow topping, later. Bake for about 30-32 minutes or until golden on top. The center may feel a bit soft, and that's fine. Like a cookie it will firm up as it cools.
- Top the cookie pie with a layer of marshmallows. Now switch your oven to broil and set the rack 5 or 6 inches below the heating element.
- Put the pie under the broiler and watch carefully as the marshmallows toast to the perfect golden brown. This happens very quickly. You can open the oven door, rotate the pie, or switch the broiler to low as you watch the marshmallows toast. Remove from the oven when the top is evenly golden and the marshmallows are starting to expand as they heat up.
- Let the pie cool on a rack for a bit before attempting to slice. Use a sharp (non-serrated) knife dipped in very hot water and wipe it clean between slices for best results.
- Store leftover pie loosely covered on the counter.
Notes
If you're using a tart pan with a removable bottom it helps to put it on a baking sheet in case there is any leakage of butter out of the bottom.
Nutrition
Calories: 554 kcal · Carbohydrates: 77 g · Protein: 3 g · Fat: 28 g · Saturated Fat: 17 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 5 g · Trans Fat: 1 g · Cholesterol: 42 mg · Sodium: 346 mg · Potassium: 143 mg · Fiber: 1 g · Sugar: 52 g · Vitamin A: 490 IU · Calcium: 43 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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